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Leeks au Gratin

Total Time

Prep: 35 min. Bake: 15 min. + standing

Makes

8 servings

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
Leeks au Gratin Recipe photo by Taste of Home

Ingredients

  • 6 medium leeks (white and pale green portion only)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated Pecorino Romano cheese

Directions

  1. Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese.
  2. Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

Test Kitchen tips
  • Leeks are part of the onion family, although their flavor is much more subtle.
  • To prepare leeks, cut off the roots and trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the layers of leaves.
  • Nutrition Facts

    1/2 cup: 224 calories, 19g fat (12g saturated fat), 52mg cholesterol, 378mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 5g protein.

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